Butter Chicken Wontons Recipe

Prepare shredded chicken

If not already cooked, poach or roast about 2 boneless chicken breasts (about 12–14 oz raw) until cooked through. Let cool and shred finely with forks. Measure 2 cups shredded chicken.

In a skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1/4 cup finely minced yellow onion and sauté 2–3 minutes until softened and translucent.

Add 2 teaspoons minced garlic and 1 teaspoon minced ginger; sauté 30–45 seconds until fragrant but not browned.

Stir in spices: 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1 teaspoon paprika. Cook 30 seconds to bloom the spices.

Mix in 2 teaspoons tomato paste and cook 1 minute, stirring to coat the aromatics.

Add the 2 cups shredded chicken to the pan and toss to combine with the spiced mixture. Cook 1–2 minutes to warm through.

Stir in 2 tablespoons heavy cream and 2 tablespoons plain yogurt to give a butter-chicken–like creaminess. Add 3/4 teaspoon salt (adjust to taste) and 1 teaspoon lime juice. Cook 1 minute more until mixture is cohesive but not wet.

Remove from heat. Stir in 2 tablespoons softened cream cheese, 1/2 cup shredded mozzarella, and 2 tablespoons finely chopped fresh cilantro until evenly distributed. The filling should be moist but not runny; if too wet, let it cool and chill briefly to firm up (10–15 minutes).

Taste and adjust seasoning. Let filling cool to near room temperature before filling wontons.

Set up an assembly station: a small bowl with the beaten egg (egg wash), a damp towel to keep wrappers from drying, and a work surface dusted lightly with cornstarch or kept clean.

Place one wonton wrapper on the work surface with a corner pointing toward you (diamond shape). Spoon about 1 heaping teaspoon (~12–14 g) of the cooled filling into the center of the wrapper. Avoid overfilling.

Lightly brush the edges of the wrapper with egg wash (or water). Fold the wrapper in half to form a triangle, pressing out air around the filling and sealing edges firmly. For a classic wonton purse, bring the two side corners together, dab with egg, and press to seal, creating a small pouch. Repeat until all wrappers are filled (24 pieces). Keep finished wontons covered with a damp towel.

Pour 2–3 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil: it should sizzle and rise steadily without browning instantly.

Fry wontons in small batches (4–6 at a time, depending on pot size) so they have room to move. Cook 2–3 minutes, turning occasionally, until golden brown and crisp. Adjust heat to maintain oil temperature.

Using a slotted spoon, transfer fried wontons to a wire rack set over a baking sheet or paper towel-lined plate to drain. Repeat with remaining wontons. Let rest 1–2 minutes to crisp up.

Warm 1/2 cup sweet chili sauce lightly if desired, or serve at room temperature as a dip.

Arrange wontons on a platter. Sprinkle extra chopped cilantro over the wontons and serve with lime wedges and the sweet chili sauce for dipping.

Serve immediately while hot and crisp. These are best eaten within 30 minutes of frying.